- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 carrot, thinly shredded
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 120g pack shiitake mushroom, stems removed and thinly sliced
- 100g bag beansprout
The two most common beansprouts are the green-capped mung bean…
- 3 spring onions, thinly sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- knob of ginger, peeled and finely grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, chopped or grated
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- soy sauce
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 3 eggs beaten with 1 tsp sunflower oil
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Heat the oil in a wok and stir-fry the carrot and mushrooms for 2 mins until just starting to soften. Add the beansprouts, onions, ginger and garlic and stir-fry for another 1-2 mins or until the beansprouts are starting to turn transparent. Season with the soy sauce and set aside. Can be made up to 4 hrs ahead.
Heat a medium frying pan, add a little oil, then tip out the excess. Pour in a little of the egg and swirl around the pan to make a thin, even layer. Fry for 30 secs or until the edges turn golden, then flip over with a palette knife for another 10 secs. Slide out onto greaseproof paper and repeat until you have made six pancakes. Can be made up to a day ahead.
Cut each pancake in half. Spoon a little of the veg mix in the centre of the half-moon of pancake and roll up, tucking in the edges. Steam briefly to heat the rolls just before serving or microwave on High for 30 secs.